Spaghetti Squash with Fennel

2½–3 lb spaghetti squash
3 cloves garlic, finely chopped
1/2 tsp DLM Crushed Chili Peppers
3 Tbsp Vera Jane’s Extra-Virgin Olive Oil
1 fennel bulb (1–1½ lbs), cored and thinly sliced
1¼ cup vegetable stock
2 Tbsp parsley, chopped
2 Tbsp lemon juice
1½ tsp crushed fennel seeds
1/2 cup DLM Parmigiano-Reggiano, shredded
Salt and pepper to taste
2 Tbsp fresh chives, chopped

Remove seeds from interior of squash. Rinse squash and cover with microwaveable plastic film. Microwave squash

for 10 to 15 minutes until soft (or steam cut-side down). Using a fork, scrape out squash strings, discard shell, and

keep warm. Sauté garlic and crushed chili peppers in olive oil over medium heat for 1 minute. Add sliced fennel and

sauté an additional 5 minutes. Mix in vegetable stock, parsley, lemon juice, and crushed fennel seeds. Bring to a boil, reduce heat, and cover. Cook until fennel is translucent and tender (about 15 to 20 minutes). Combine fennel with cooked squash strings, cheese, and salt and pepper to taste. Top with chives and serve.

Makes 6 servings
Prep Time: 10 Minutes
Cook Time: 2030 Minutes

Allergy Warning: Contains Milk

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